This Arabic lamb and lentil soup is the Emirati version of the traditional Middle-Eastern lentil dish Shorbat Adas, prepared with lamb mince and aromatic spices.
Recipe Intro
This delicious, hearty lentil soup is a traditional dish across many Arab countries, with countless variations. Some versions are simple, using only lentils and spices, while others are more substantial, incorporating vegetables and meat.
This recipe comes from the United Arab Emirates. Here, the lentil soup (shorbat adas) is enriched with lamb for a deeper flavour. Though the name translates to ‘soup,’ its thick texture and rich ingredients make it a hearty main course.
Apart from lamb, it can also be prepared with beef for a delicious variation.
Arabic Lamb and Lentil Soup Ingredients
- lentil – You can choose whichever lentils you have available. Red lentils cook quickly and create a smoother texture. You can mix red lentils with green or brown lentils if you prefer a bit more texture.
- lamb – If possible, opt for minced lamb, it will cook faster and goes perfectly with the lentils. However, if you’re using lamb neck or another cut, simply chop it into small pieces, it will cook faster. If you prefer, you can substitute the lamb with beef for a slightly different flavour. Both types of meat are traditionally used.
- potato – For a thicker soup, use floury potatoes as they’ll break down and create a creamier texture. If you prefer chunkier pieces, go for waxy potatoes or a mix of both for added texture.
- carrots
- onion, garlic
Herbs & Spices
- Emirati mix: ground coriander, cumin, cinnamon, fennel, turmeric, chilli.
- parsley
If you love the rich flavours of Middle Eastern cuisine, try this delicious
Vegetarian Arabic Curry
How to make Arabic lamb and lentil soup
Emirati spices
Note:
If you’re planning a large batch of this spice mix, use whole seeds and toast them before grinding into a fine powder. This method boosts the flavour and locks in the aroma. Store the mix in a tin or glass container, and it’ll stay fresh for up to a year. It’s perfect for curries and other Middle Eastern dishes.
- If you’re making the spice mix just for this recipe, no need for whole seeds, use ground spices instead. Add them to the pot and toast them on low to medium heat without oil for about 2 minutes, stirring constantly to release their aroma.
- The spices should slightly change colour and release a lovely aroma. As soon as that happens, remove them from the pan and transfer them to a bowl.
Soup
- In a little oil, sauté the finely chopped onion until translucent.
- Then, add the minced meat and brown it for 6-7 minutes.
- Finally, stir in the chopped garlic and cook for another minute or two, garlic is added last to prevent burning, as it only needs a short time before adding the liquid.
- Pour in enough water to cover.
- Rinse lentils 3 times under cold water and add to the pot together with diced potatoes, sliced carrots and toasted Emirati spices.
- Let it cook for about 30-40 minutes.
Note:
I used a mix of red and brown Red lentils cook quickly (about 20 minutes), while brown lentils can take up to 40 minutes, so check the packet instructions.
- If you prefer a thinner soup, simply add more water and let it cook for an additional 5 minutes. For a thicker consistency, allow the liquid to reduce until it reaches your desired texture. Alternatively, mix a little flour with water in a cup, stir it into the soup, and let it simmer for another 5 minutes, stirring well.
- Once done, add the rest of the finely chopped parsley, drizzle with some lemon juice and stir.
Onion garnish for lamb and lentil soup
- For the garnish, slice the onions into thin rounds or chop them into small cubes, whatever you prefer, it’s purely decorative, so go with what you like.
- Heat some oil in a pan over medium-high heat. Once hot, add the onions in batches, making sure not to overcrowd the pan. Stir frequently to ensure even browning, and fry until they turn a deep golden colour. Remove them just before they reach the perfect shade, as they will continue to darken slightly after being taken out.
- Drain on a plate lined with kitchen paper to remove excess oil, and let them cool so they crisp up further.
Serving:
Drizzle the lemon juice and sprinkle the parsley over the top. Don’t forget to add the caramelized onions as a garnish. Trust me, this step adds such a wonderful flavour to the soup that you won’t want to miss it!
Recipe Card
Arabic lentil soup with lamb
Ingredients
- 1 cup lentils - red or green or a mix of both
- 300 g lamb mince
- 1 onion
- 4 cloves garlic
- 1 potato
- 1-2 carrots
- 2-3 tbsp fresh parsley
- water
- salt, black pepper - to taste
- sunflower oil
EMIRATI SPICE MIX
- 2 tsp coriander
- 2 tsp cumin
- 3 tsp cinnamon
- 2 tsp fennel
- 2 tsp turmeric
- ½-1 TSP chilli flakes or powder
FOR GARNISH
- 1 onion
- a few wedges lemon
- 1/2 lemon ( juice only)
- 1-2 tbsp fresh parsley
Instructions
- Toast ground spices in a dry pan over low-medium heat for 2 minutes, stirring constantly until aromatic. Set aside.
- In a little oil, sauté finely chopped onion until translucent.
- Add minced lamb, cook for 6-7 minutes until browned.
- Stir in chopped garlic, cook for 1-2 minutes.
- Add water to cover.
- Rinse lentils 3 times, and add them to the pot. Also add diced potatoes, sliced carrots, and toasted spices.
- Simmer for 30-40 minutes.
- Stir in chopped parsley and lemon juice.
ONION GARNISH
- Slice onions thinly.
- Fry in batches over medium-high heat, stirring frequently, until deep golden brown.
- Drain on kitchen paper and cool.
- To serve: Top with caramelized onions and extra parsley. Add lemon slices on the side.